Paint Schoodic

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Tuesday, October 22, 2013

And the things that we ate!

My personal favorite will always be codfish, here served with polenta with kale. But it's equally likely to be grassfed beef, or a curry, or chicken stew.

This week, I’m taking a look back at my summer, both in Maine and in Rochester.

Fresh greens with nasturtium blossoms.

When I arrived at Lakewatch
Manor at close to midnight last Saturday, there was home-made hummus and
bagel chips with za'atar waiting for me. And I left after a predawn breakfast of fish
and organic spinach. The innkeepers are food revolutionaries
of a kind that Maine seems to specialize in.

They believe in sustainable
practices and healthy, organically-produced foods, they practice permaculture,
and they buy local. That might mean buying grassfed meats from Sap Bush Hollow farms in Schoharie County,
New York, or seafood from Sea Hag Seafood in Tennant’s Harbor, ME, whose
founder just received an entrepreneurial
award.